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But it wasn't until 1908 that the ingredient in kombu which was responsible for the improvement in flavour wasactually discovered to be glutamate by scientists working there.
但是直到1908年，科學家才發現海帶里面負責提味的成份是谷氨酸鹽。
From 1908 until 1956,glutamate was produced commercially in Japan by a very slow and expensive means of extraction.
1908年至1956年，日本開始對味精進行商業開發，以一種緩慢又昂貴的提取方式獲得味精。
It was in 1956 that the speed of the process was improved, and industrial production increased dramatically and still continues to increase to this day.
1956年，生產的速度提高了，工業產值大幅度增加，直到今天仍在繼續增長。
In fact,hundreds of thousands of tonnes of MSG are produced all over the world today.
事實上，如今成千上萬噸的味精在全世界生產。
